Improve Your Brunch by Adding Eggs to Wine
Brunch is already pretty quirky, but if you’re looking for some fun, try adding wine to your egg liquid.
You don’t have to open a fancy wine bottle to spice up this brunch; whatever you have lying around will do. Epicurious recommends making a steeping liquid in the form of a bottle of red wine and two cups of broth for every eight eggs , but you can make smaller batches and add a cup of fruity red or white to a couple of cups of broth or water. Bring the mixture to a boil, crack the bubbling eggs, reduce heat, and simmer for three to four minutes. Use them in breakfast sandwiches, hash sandwiches, or of course Benedict.
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